Chefs say that canned or boxed chicken stock is an abomination and that you're better off just substituting plain old water instead. However, what's a home cook to do on those occasions when you want something more than water (even if it's fresh, nicely filtered H2O) and you used up the last of your frozen stock when you made risotto a week ago? Over at Serious Eats, Michele Humes has done the research, tasting and testing every canned or boxed stock in her local market, trying to determine which are a doable substitute for the real thing and which are better left on the shelf. She found that the all-around winner was Kitchen Basics Natural Chicken Stock. To see all her winners and losers, check out the full post.
